Traditional Burmese Recipe- Mote Lone Yay Paw

Soak glutinous rice in water for at least 4 hours or overnight.

Drain the soaked rice and steam it in a bamboo steamer lined with banana leaves for 30-40 minutes until cooked.

In a saucepan, combine coconut milk, sugar, and salt over low heat, stirring until sugar dissolves.

Add pandan leaves to the coconut mixture and simmer for 10 minutes to infuse flavor.

Remove pandan leaves and set the coconut milk mixture aside.

In a separate pot, cook mung beans in water until soft, about 20 minutes.

Mash the cooked mung beans and mix with a portion of the coconut milk mixture.

Once the rice is cooked, remove it from the steamer and let it cool slightly.

Shape the rice into small cakes or balls and place them on a serving plate.

Top each rice cake with the mung bean mixture and drizzle with remaining coconut milk.

Sprinkle black sesame seeds over the top for garnish.

Serve warm or at room temperature.

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